October 24, 2011
"Same great Snickerdoodle cookie, but with a mild chocolate taste. The chocolate flavor goes nicely with the sugar-cinnamon coating. Chill the dough for about 30 minutes for easier handling."
- Serving Size: 1 (24.7 g)
- Calories 94.1
- Total Fat - 3.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 18.4 mg
- Sodium - 61.2 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 0.7 g
- Sugars - 9.1 g
- Protein - 1.5 g
- Calcium - 6.8 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Heat oven to 400 degrees.
In a large mixing bowl, beat the butter and 1-1/2 cups of sugar until fluffy and light.
Add the vanilla and eggs; beat well.
Add the flour, cocoa,cream of tarter, baking soda and salt. Mix throughly.
In a small bowl, mix together the 2 Tablespoons of sugar and cinnamon.
Roll cookie dough into 1-inch balls and then roll them in the sugar-cinnamon mixture.
Set cookie dough balls about 2-inches apart onto a cookie sheet lined with parchment paper.
Bake at 400 degrees for 6-9 minutes.
After done baking, remove cookies from the cookie sheet immediately, and cool on a cookie rack.
Tips & Variations
No special items needed.